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Brian C. Bowker, Ph.D. - Publications

Affiliations: 
2003 Purdue University, West Lafayette, IN, United States 
Area:
Food Science and Technology Agriculture
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23 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2022 Tasoniero G, Zhuang H, Bowker B. Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast. Frontiers in Physiology. 13: 894544. PMID 35784896 DOI: 10.3389/fphys.2022.894544  0.328
2020 Baldi G, Yen CN, Daughtry MR, Bodmer J, Bowker BC, Zhuang H, Petracci M, Gerrard DE. Exploring the Factors Contributing to the High Ultimate pH of Broiler Pectoralis Major Muscles Affected by Wooden Breast Condition. Frontiers in Physiology. 11: 343. PMID 32457639 DOI: 10.3389/Fphys.2020.00343  0.675
2020 Tasoniero G, Zhuang H, Gamble GR, Bowker BC. Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality. Poultry Science. 99: 1724-1733. PMID 32111334 DOI: 10.1016/j.psj.2019.10.069  0.395
2019 Tasoniero G, Bowker B, Stelzleni A, Zhuang H, Rigdon M, Thippareddi H. Use of blade tenderization to improve wooden breast meat texture2. Poultry Science. PMID 30939195 DOI: 10.3382/ps/pez163  0.333
2015 Bowker B, Gamble G, Zhuang H. Exudate Protein Composition and Meat Tenderness of Broiler Breast Fillets. Poultry Science. PMID 26574030 DOI: 10.3382/ps/pev312  0.35
2014 Bowker BC, Eastridge JS, Solomon MB. Measurement of muscle exudate protein composition as an indicator of beef tenderness. Journal of Food Science. 79: C1292-7. PMID 24961890 DOI: 10.1111/1750-3841.12496  0.313
2014 Eady M, Samuel D, Bowker B. Effect of pH and postmortem aging on protein extraction from broiler breast muscle Poultry Science. 93: 1825-1833. PMID 24812239 DOI: 10.3382/ps.2013-03619  0.36
2014 Hawkins SA, Bowker B, Zhuang H, Gamble G, Holser R. Post-Mortem Chemical Changes in Poultry Breast Meat Monitored With Visible-Near Infrared Spectroscopy Journal of Food Research. 3: 57. DOI: 10.5539/JFR.V3N3P57  0.319
2014 Bowker BC, Zhuang H, Buhr RJ. Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets Lwt - Food Science and Technology. 59: 156-162. DOI: 10.1016/j.lwt.2014.05.008  0.318
2013 Bowker BC, Zhuang H. Relationship between muscle exudate protein composition and broiler breast meat quality. Poultry Science. 92: 1385-92. PMID 23571350 DOI: 10.3382/ps.2012-02806  0.381
2013 Bowker BC. Meat science and muscle biology symposium: In utero factors that infl uence postnatal muscle growth, carcass composition, and meat quality Journal of Animal Science. 91: 1417-1418. PMID 23449859 DOI: 10.2527/jas.2013-6289  0.329
2009 Weaver AD, Bowker BC, Gerrard DE. Sarcomere length influences mu-calpain-mediated proteolysis of bovine myofibrils. Journal of Animal Science. 87: 2096-103. PMID 19329480 DOI: 10.2527/Jas.2008-1317  0.624
2008 Weaver AD, Bowker BC, Gerrard DE. Sarcomere length influences postmortem proteolysis of excised bovine semitendinosus muscle. Journal of Animal Science. 86: 1925-32. PMID 18375664 DOI: 10.2527/Jas.2007-0741  0.561
2005 Bowker BC, Swartz DR, Grant AL, Gerrard DE. Myosin heavy chain isoform composition influences the susceptibility of actin-activated S1 ATPase and myofibrillar ATPase to pH inactivation. Meat Science. 71: 342-50. PMID 22064235 DOI: 10.1016/J.Meatsci.2005.04.014  0.62
2004 Bowker BC, Botrel C, Swartz DR, Grant AL, Gerrard DE. Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibers. Meat Science. 68: 587-94. PMID 22062535 DOI: 10.1016/J.Meatsci.2004.05.010  0.557
2004 Bowker BC, Grant AL, Swartz DR, Gerrard DE. Myosin heavy chain isoforms influence myofibrillar ATPase activity under simulated postmortem pH, calcium, and temperature conditions. Meat Science. 67: 139-47. PMID 22061127 DOI: 10.1016/J.Meatsci.2003.09.016  0.602
2004 Bowker BC, Swartz DR, Grant AL, Gerrard DE. Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils. Meat Science. 66: 743-52. PMID 22060885 DOI: 10.1016/J.Meatsci.2003.08.002  0.549
2003 Hammelman JE, Bowker BC, Grant AL, Forrest JC, Schinckel AP, Gerrard DE. Early postmortem electrical stimulation simulates PSE pork development. Meat Science. 63: 69-77. PMID 22061988 DOI: 10.1016/S0309-1740(02)00057-8  0.65
2001 Wynveen EJ, Bowker BC, Grant AL, Lamkey JW, Fennewald KJ, Henson L, Gerrard DE. Pork quality is affected by early postmortem phosphate and bicarbonate injection Journal of Food Science. 66: 886-891. DOI: 10.1111/J.1365-2621.2001.Tb15191.X  0.542
2000 Bowker BC, Grant AL, Forrest JC, Gerrard DE. Muscle metabolism and PSE pork Journal of Animal Science. 79: 1. DOI: 10.2527/Jas.00.079Es1001C  0.63
1999 Bowker BC, Wynveen EJ, Grant AL, Gerrard DE. Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes. Meat Science. 53: 125-33. PMID 22063089 DOI: 10.1016/S0309-1740(99)00043-1  0.65
1999 Wynveen EJ, Bowker BC, Grant AL, Demos BP, Gerrard DE. Effects of muscle pH and chilling on development of PSE-like turkey breast meat British Poultry Science. 40: 253-256. PMID 10465393 DOI: 10.1080/00071669987674  0.586
1999 Bowker BC, Wynveen EJ, Grant AL, Gerrard DE. Effects of electrical stimulation on early postmortem muscle pH and temperature declines in pigs from different genetic lines and halothane genotypes Meat Science. 53: 125-133.  0.601
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